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Food Research International (Ottawa, Ont.)|March 14, 2025
Recent advances in the modification of soy proteinase: Enzyme types, structural and functional characteristics, and applications in foodsYukun Pei, Shizhang Yan, Yi Liao, et al.
International Journal of Biological Macromolecules|March 29, 2025
Formation of cross-linked lysinoalanine in soy protein isolate: Synergy between hot-alkali and pH-shift treatmentsSiyu Wu, Yuwen Liu, Hanyu Song, et al.
Food & Function|January 28, 2022
Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsulesShizhang Yan, Jingwen Xu, Shuang Zhang, et al.
Food Chemistry|January 9, 2025
Effect of fibrillation on the film-forming properties of soy protein isolate: Relationship between protein structural changes and the film-forming propertiesBingbing Yuan, Hekai Zhao, Xinru Xu, et al.
Food Chemistry|February 11, 2024
Effect of sodium alginate block type on the physicochemical properties and curcumin release behavior of quaternized chitosan-oxidized sodium alginate Schiff base hydrogelsQi Wang, Shizhang Yan, Yijie Ning, et al.
Food Research International (Ottawa, Ont.)|January 24, 2025
Soybean protein isolate/dialdehyde sodium alginate hydrogels based on dynamic imine bond cross-linking: Synthesis and propertiesQi Wang, Tianyao Chen, Yan Zhu, et al.
International Journal of Biological Macromolecules|September 18, 2025
Soybean lipophilic protein: Influence of extraction pH and drying technique on physicochemical and functional propertiesHanyu Song, Jiahui Liang, Yuxuan Li, et al.
Critical Reviews in Food Science and Nutrition|April 10, 2024
Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancementsYi Liao, Zhenxiao Wang, Yukun Pei, et al.
Food Chemistry|November 20, 2025
Effect of different enzyme pretreatment on the structure and stability of soybean oil bodyYu Gao, Yi Liao, Yukun Pei, et al.
Food Chemistry|February 1, 2025
Effect of extraction pH on the emulsion stability and surface protein structure of soybean oil bodyNing Chen, Ziheng Wang, Jianyu Zhu, et al.
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